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Egg Cartons and Coconut Cupcakes

Since we are kicking off Easter this week we thought we’d share a fun way to serve cupcakes. Egg cartons make the perfect container for presenting and transporting mini cupcakes.There are many ways to personalize this type of presentation. We used an alphabet stamp, but you could also tie a ribbon and add a tag. The possibilities for creativity are endless!

These cupcakes are amazingly moist, and you can go with either a hint of coconut flavor, or full on coconut if you decide to use the coconut flavoring (I got mine from King Arthur Flour).

You may be wondering where to go for unused egg cartons. You can get a regular cartons that hold 12 from Amazon (also listed in the Shop) , but Crate and Barrel also sells some adorable kits if you want to do less work for your cuteness! Crate and Barrel is more expensive, but there’s less work for you. If you love to get creative, go for the plain cartons and decorate!

One more helpful hint: For super cute cupcake presentation, remove the liners when the cupcakes are cool and add new liners. You’re using twice as many liners, but it makes it less messy for the person eating the cupcake and there are no baked on bits of cupcake on the liner.

* Photos by Candice Stringham

Coconut Cream Cupcakes

Adapted from The Modern Baker, by Nick Malgieri

Ingredients

2 cups all-purpose flour

1 1/2 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 10 oz can coconut milk

2 teaspoons vanilla extract

3 large eggs

1 tsp coconut flavoring (optional)

3 cups powdered sugar

1 stick butter

2 Tbsp. milk

1 tsp coconut flavor

Directions

Preheat the oven to 350º

Combine the flour, the sugar, the baking powder, and salt in a bowl and stir well to mix.

Put the coconut milk and vanilla in a large bowl, and whisk. Whisk in the eggs, one at a time.

You can leave it just like this, but if you want a bit more coconut flavor you can add the coconut flavor here.

Bake in lined mini muffin tins for 9 minutes.

While the cupcakes are cooling, make the frosting.

Beat together the powdered sugar, butter, milk and flavoring. If it’s too thick, you can add more milk, 1 teaspoon at a time. You can also add color if you want.

Pipe or spread the frosting on the cooled cupcakes.

This recipe makes 60 mini cupcakes.

Egg Cartons and Coconut Cupcakes

Recipe Type: Dessert

Author: Sarah

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 20

Coconut Cream Cupcakes Adapted from The Modern Baker , by Nick Malgieri

Ingredients

2 cups all-purpose flour

1 1/2 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 10 oz can coconut milk

2 teaspoons vanilla extract

3 large eggs

1 tsp coconut flavoring (optional)

3 cups powdered sugar

1 stick butter

2 Tbsp. milk

1 tsp coconut flavor

Instructions

Preheat the oven to 350º

Combine the flour, the sugar, the baking powder, and salt in a bowl and stir well to mix.

Put the coconut milk and vanilla in a large bowl, and whisk. Whisk in the eggs, one at a time.

You can leave it just like this, but if you want a bit more coconut flavor you can add the coconut flavor here.

Bake in lined mini muffin tins for 9 minutes.

While the cupcakes are cooling, make the frosting.

Beat together the powdered sugar, butter, milk and flavoring. If it’s too thick, you can add more milk, 1 teaspoon at a time. You can also add color if you want.